Press half the bread cubes into the bottom of a lightly oiled 3 1/2- to 4-quart slow cooker.

In a medium-size saucepan, heat the soymilk until hot, but do not let it come to a boil. Remove the pan from the heat and set aside.

In a large mixing bowl, combine the pumpkin, brown sugar, bourbon, vanilla, spices, and salt.

Blend well, then slowly add the hot milk, stirring constantly. Carefully pour half the pumpkin mixture over the bread and push the bread pieces down beneath the mixture to moisten them. Repeat with remaining bread and pumpkin mixture. Cover and cook on Low for 3 hours, until firm.

Turn off the slow cooker and let the pudding sit, covered, for 20 minutes before serving.

Dried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels Sprouts salad sparkle with flavor. Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did […]

On December 1st, Blood Orange Review, an online literary journal at Washington State University, announced its newest edition, volume 8.2, was now live. That edition includes a poem of mine called “As If We Were Solid and Did Not Go On Forever.” This poem is about an experience I had over 20 years ago that […]